Braised Cabbage
An easy oven Braised Cabbage Recipe with carrots, onions, and a splash of vinegar for just the right amount of tang.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: side dish/other
- Method: oven braise
- Cuisine: American
Ingredients
- 1 medium head green cabbage cut in 8 wedges
- 1 medium to large sweet onion thickly sliced
- 4 large carrots peeled and sliced in ¼ to ½ iinch slices
- ½ cup low-sodium chicken broth or vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter sliced in thin pats
- 2 tablespoons balsamic vinegar or apple cider vinegar
Instructions
- Preheat oven to 325 degrees. Grease a 9×13-inch casserole pan.
- Lay the cabbage wedges in the dish as flat as you can so they absorb the braising liquid. Sprinkle the cabbage with carrots and onions.
- Drizzle the dish with chicken broth and season with a healthy amount of kosher salt and freshly ground black pepper. Scatter the pats of butter over the vegetables and cover the dish with aluminum foil.
- Place the dish in the oven and cook for about 1 hour. Remove the dish from the oven and carefully flip the cabbages using tongs. Cover and bake for another hour or until fork tender.
- Increase oven temperature to 425 degrees, carefully remove the foil from the dish, and bake for 15-20 minutes or until the cabbage lightly browns. Drizzle with balsamic vinegar or apple cider vinegar.
Notes
- Don’t remove the core from the cabbage. It will help keep the cabbage wedges together through the cooking process.
- Use low-sodium chicken broth, chicken stock, or vegetable broth.
- Peel the carrots, so they look more aesthetically appealing.
- If you prefer, you can use olive oil instead of butter.
- Season with a generous amount of kosher salt and freshly ground black pepper.
- If you like fennel seed, add a teaspoon.
- A splash or two of balsamic vinegar or apple cider vinegar really complements this dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a saucepan over low heat with a little broth or water.
- To freeze, first cool completely, then place it in a sturdy freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or in a saucepan over low heat with a little broth or water. The braised cabbage will be softer, but it will still be delicious.
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Find it online: https://www.smalltownwoman.com/braised-cabbage/